🎉 NEW soft, tangy, delicious corn & soy free goat chevre! BUY CHEVRE.

Everything you need to know about the raw aged goat cheese

written by

Marie Reedell

posted on

February 12, 2021

The farm staff and myself recently sampled over 20 different types of raw goat cheese… and a goat’s milk caramel. Oh my, they are all so yummy. Our favorites are now available in the store!

Compared to cow cheese, goat cheese has a tart, earthy flavor. From the extra sharp Kidchego to the spicy Monterey hot jack to a traditional goat gouda to a mild and smooth goat yogurt cheese, these cheeses do not taste “goat-y”.

I also went a little deeper and interviewed Amos Miller from Misty Creek Goat Dairy.

Amos makes the new goat cheeses. He is also the goat farmer AND farmer Aaron’s uncle. 

Amos is a first generation dairy goat farmer and has been raising dairy goats for 20 years. 

After Amos’ father narrowly skirted death after having his wisdom teeth pulled in 1966, his mother’s dream was to have a dairy goat operation on the property she lived on. After his mother passed in 2000, Amos and his wife moved back onto the property to fulfill her dream and started farming dairy goats.

In the end, his mother’s dream became their dream! And, now, his two sons continue the legacy and have goat dairy farms themselves. In fact, our goat milk comes from Crystal Brook Farm, Amos’s son Henry’s farm.

Amos is a first generation cheesemaker, too. He started making cheese because, well, he really likes cheese. He said, “There’s just something about it.”

For years, Amos took all kinds of cheesemaking classes, many of which were hosted at a local cheese conference. He hired a cheese consultant to help, too. As Amos said, it was “a lot of classes, a lot of conferences, and a lot of rubbing elbows.” He officially started making his own cheese about 10 years ago. 

Amos makes all of his cheese on premises and ages it in reefer trucks specially outfitted for cheese aging.

When cheese is made on the same farm that the milk comes from, like Amos’s goat cheese, it’s called “farmstead” cheese. When you buy milk in and turn it into cheese, it’s called “artisanal”.

Amos is very small in the world of cheesemaking. He makes about 50,000 lbs per year. 

The goat herd at Misty Creek Goat Dairy has about 100-120 goats. 

There are a lot of crosses between Saanen, Alpine, LaMancha, Nubian, and Toggenburg. He’s working to switch to a 100% Alpine herd, but it will take a few years. He aims to have the highest quality stock.

The goats go out on pasture in the warmer months and are given free access to an organic feed year round. 

The pelleted goat feed is GMO free and soy free. It contains corn, wheat middlings, wheat, canola meal, sunflower meal, field peas, calcium, molasses, salt, magnesium oxide, manganese sulfate, and sunflower oil. They also give goats kelp for nutrition.

There are many nutritional benefits to eating goat cheese.

Since goat’s milk is naturally A2, it’s highly digestible.

It contains a good amount of vitamins, minerals, and healthy fats. This includes copper, riboflavin, and calcium. 

The fatty acids in goat cheese metabolize faster than those in cow cheese. This means you will feel full faster and perhaps eat less, which is great for those concerned about overeating.

Many people feel that cow milk produces too much mucus in their system. And, switching to goat milk solves this problem. This is true for Amos’s wife, a nice perk of having a goat dairy :)

Cheese is such a healthy food. Learn a lot more about the reasons why here.

Misty Creek Goat Dairy uses vegetable rennet to make their cheese. This means the cheese is vegetarian.

Amos has a lot of vegetarian customers, and he wanted to make his cheese accessible to them. The rennet he uses is a fermentation-produced chymosin. I recently learned a lot about rennet, and you can read about my rennet research here.

My final question for Amos was “What’s your favorite cheese?” Amos’s answer was “It depends what mood I’m in.”

I agree! There are so many delicious cheeses out there, and each is special in its own way. Maybe I’m in the mood for a stinky blue cheese with a punch, or maybe a goat cheddar for snacking, or maybe a creamy goat yogurt cheese on a toasted sandwich.

I highly suggest giving the new raw aged goat cheese a try. If you have any questions about them, please let me know. I’m always happy to help!

Raw Dairy

Farming Practices

Health and Nutrition

More from the blog

Raw milk or fermented dairy and lactose intolerance. Why might it help?

I was misinformed. At some point, I read that raw milk contains lactase. As it turns out, this is not true! It is true that raw milk contains many live enzymes that are inactivated during pasteurization. But, what about lactase? I’ve heard many anecdotal stories from people who are lactose intolerant... but can handle raw milk or fermented dairy. If raw milk, yogurt, kefir, or cheese doesn’t contain lactase, then why is that?

Our bone broth tested negative-ish for heavy metals 🥳 NATURAL AND CLEAN

Over the past few months a bunch of people asked us if we tested our bone broth for toxic heavy metals. When we get the same question a lot, we of course look into it. My first question was --- Is there an issue with toxic metals in bone broth? As it turns out, yes, there "can" be an issue! Heavy metals are naturally present in our environment. We need the "good" heavy metals to thrive: iron, zinc, magnesium, copper, etc. But, we can 100% do without the toxic heavy metals: arsenic, cadmium, lead, mercury, etc. Too many toxic heavy metals can lead to a host of pretty awful issues: nervous system damage, cardiovascular issues, cancer, endocrine disruption, kidney damage, and so on. Our body is designed to excrete heavy metals through urine (and a little bit through sweat, hair, and breastmilk too)... but only so much. There's a limit. If you're overloaded, your body will store those heavy metals in your bones, blood, tissues, and organs. Similarly, if an animal is exposed to heavy metals via food, water, air, dust, or soil, those heavy metals accumulate in the bones. Maybe the farm's soil or air is contaminated from a nearby factory. Maybe the pipes for the water has lead solder connecting them. Maybe the feed a farm is buying was grown on contaminated soil or processed on contaminated equipment.  And, of course, a main purpose of bone broth is drawing out as much as possible from the bones. If there are heavy metals in bones, they will make their way into the broth. This is especially true when you pre-soak with apple cider vinegar and simmer for 48 hours to make it thick and gelatinous (like our broth). And that led me to my second question --- Should I be concerned about every bone broth? Where is the fear coming from? Well... it seems it might be a little political. There was a study done in the UK in 2013 that scared a lot of people. It's titled "The Risk of Lead Contamination in Bone Broth Diets". This study found high levels of lead in organic chicken bone broth, which is quite concerning. And, in fact, this one study is still cited in articles written today! Let's dig a little deeper. Let's go farther than the short abstract. Here are the broths tested in the study and their test results for lead:  (9.5 parts per billion): Broth made from tap water plus skin and cartilage(7.01 parts per billion): Broth made from tap water plus bones(2.3 parts per billion): Broth made from tap water plus meat(0.89 parts per billion): Tap water alone cooked for the same amount of time as a control. But, they only used organic chicken from one farm. And, there's zero information about that farm, their practices, the feed, and the broth recipe. Did they use vinegar or wine in the broth? Was the chicken's water contaminated with lead? What was the quality of the feed and the soil? Were the chickens raised indoors or outdoors? So many unanswered questions! All we get is that it was one "organic chicken" that created a lead issue with broth. Another curious thing is that the broth with skin and cartilage contained more lead than the broth made with just bones. Bones are where lead is stored, so why wouldn't the broth made with bones only contain more lead? It's an odd result. Moreover, the abstract of the study specifically called out "bone broth diets" like GAPS and paleo. They even go so far as to write, "In view of the dangers of lead consumption to the human body, we recommend that doctors and nutritionists take the risk of lead contamination into consideration when advising patients about bone broth diets." That's quite curious. Why are they worried about these diets? Are the researchers anti healing through food? Who funded the research? Is it political? My opinion? This study is not comprehensive. It does not speak to all bone broths. But it does cover a potential issue if the water or animals are overloaded with heavy metals. What I glean from this study is that we need more research. We don't need fear to spread and people to stop drinking broth from this one study. Regardless of whether the fear was fabricated or legit, we tested our bone broth anyway. After all, it's always nice to validate that your food choices are as clean as you think. For Miller's, here were my concerns before testing: What if there's mercury in the fishmeal in our chicken feed?What if the soil that our animals live on is contaminated?What is the well water that the broth is made with is contaminated?What if the Celtic sea salt has lots of heavy metals? We got the test results back. I was super excited. But, I was also confused. At face value, it appeared that our bone broth tested NEGATIVE for arsenic, cadmium, lead, and mercury. You can find the test results right here! You'll notice that, for every sample, the results are "<0.01 mg/kg" and "<0.02 mg/kg".  I asked the lab what the "<" means. They said that it indicates their limit of quantitation (LOQ), the lowest concentration that can be accurately tested using the test procedure in that sample type. So the results simply report that none of the metals tested were found in the sample above the specific reporting LOQs. Whether or not they were present below this LOQ is information that is not provided by the test. When talking to the lab, I told them what we needed and assumed that this test would go below a 1 ppb. So, when the results came in, I assumed that a "mg/kg" was the same as a part per billion (ppb). Ummm... that math wasn't write! A "mg/kg" is actually a part per million (ppm). That means that the test we ran had results saying that the broth had less than 0.02 ppm (or 20 ppb) of arsenic and lead. And, it had less than 0.01 ppm (or 10 ppb) of cadmium and mercury. For some reference, the EPA says that less than 15 ppb of lead is safe in drinking water. Not saying that I agree, but it's a good reference point.  These results are good. It means the broth definitely isn't overloaded with toxic heavy metals. But, it's not good enough!!! We need to test again! We really need to a lower LOQ. We need to know the results with an accuracy of as low as 1 ppb. It looks like the lab we sent the original samples to doesn't have an LOQ that low. So here I am on the hunt for a lab to do it again. As soon as I can, I'll send samples in again and paying for more expensive testing to get the info you deserve. Stay tuned! I hope to have the new results in by the end of April 2025. Do you worry about toxic metals (or other junk) in your food? Where have your fears stemmed from? I'd love to hear from you. You can comment below (no account required) or contact us 😊 ----- Sources The risk of lead contamination in bone broth dietsBone Broth and Lead Toxicity: Should You Be Concerned?Bone Broth and Lead Contamination: A Very Flawed Study in Medical HypothesesBone Broth, Collagen, and Toxic Metals: A Research Review